Ingredients:

  • 5 ounces / 140g Halloumi cheese, sliced into 1/4-inch thick pieces
  • 2 ripe peaches, pitted and cut into wedges
  • 5 ounces / 140g baby arugula (rocket)
  • 1/4 cup / 30g toasted pecans or walnuts, roughly chopped
  • Optional: fresh mint or basil leaves, for garnish
  • 2 tablespoons / 30ml olive oil
  • 2 tablespoons / 30ml fresh lime juice
  • 1 tablespoon / 15ml honey
  • 1/2 teaspoon / 2.5ml Dijon mustard
  • Pinch of red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, red pepper flakes (if using), salt, and pepper. Set aside.
  2. Preheat grill pan or outdoor grill to medium heat. Lightly brush the peach wedges with olive oil. Grill for 2-3 minutes per side, or until grill marks appear and peaches are slightly softened. Remove from grill and set aside.
  3. Wipe the grill pan clean (or use a separate pan). Pan fry halloumi in the same pan until golden brown and slightly softened. This process takes 2-3 mins per side.
  4. In a large bowl, combine arugula. Top with grilled peach wedges and pan fried halloumi.
  5. Drizzle the honey-lime dressing over the salad. Garnish with toasted pecans/walnuts and fresh mint or basil (if using). Serve immediately.